Golden Lentil Stew with Sweet Potatoes & Kale

This cozy lentil stew warms you from the inside out. The sweet potato, ginger, and spices make it feel like a gentle holiday hug in a bowl. It’s bright, healing, and so easy to make on busy winter nights.

Pro Tip: Add the lemon juice right at the end — it brings the whole pot to life. Make some extra to freeze!

Ingredients:

2 tablespoons olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
A tiny pinch of cayenne pepper, or to taste
5 cups vegetable broth
1½ cups red lentils
1 large sweet potato, peeled and diced
½ teaspoon sea salt
Fresh black pepper, to taste
2 tablespoons fresh lemon juice
4 cups chopped lacinato, Curly kale or baby spinach
¼ cup fresh chopped cilantro or parsley

Instructions:

Warm the olive oil in a large pot and sauté the onion until soft. Stir in the garlic and ginger until fragrant, then add the tomato paste and spices and cook for a moment to deepen their flavor.

Pour in the vegetable broth and add the lentils and diced sweet potato. Let everything simmer gently until the lentils are soft and the sweet potato is tender.

If you’d like you can use an immersion blender (or place 1/4 soup in a blender and carefully pulse for a brief moment) to smooth it out a touch, but keep most of it with texture. Red lentils tend to puree themselves while cooking.

Turn off the heat.

Stir in the lemon juice and greens until they wilt. Season with salt and black pepper , add some chopped parsley or cilantro and serve warm.

Creamy Dreamy Tomato Soup (DF)

 I love this soup. A great source of vitamin C, antioxidants, and also gets rid of those ugly free radicals in your blood stream. Remember ..."The redder the better". Think deep colorful foods. This also warms me up on those cooler days and nights!

Ingredients:

• 1 tbsp. Olive oil (or vegetable broth for non oil recipe)

• 1 diced onion

• 2 cloves of garlic, minced.

• ½ cup raw soaked cashews ( soak in water for 30 min)

• 2 cups Vegetable broth

• 3-4 tsp. tomato paste

• 1 can whole tomatoes w/ juice

• ¼ cup oil packed of sun dried tomatoes, drained.

• ½-1 tsp. dried oregano

• ¼ tsp. fine grain salt

• ½ tsp. ground pepper

Instructions

1. Heat Olive oil (or broth) in Large saucepan, add the onion, garlic and sauté for 5-6 minutes until translucent.

2. In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun-dried tomatoes, and tomato paste and blend on high until smooth.

3. Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.

4. Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavors have developed.

5. Chill if a cool soup is desired.

6. You can thin this out with some more veggie broth if needed. 

Zesty Spinach Soup with Miso

Ingredients

• 4 cups loose baby spinach

• 2 tablespoons of olive oil

• 1.5 cups coconut milk

• 1/2 cup veggie broth

• 1.5 tablespoons white miso paste

• 3 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1 yellow onion, chopped

• 1 clove garlic, minced

• Pepper and salt to taste

• Olive oil drizzle

• Black or white toasted sesame (optional)

Instructions:

Heat olive oil on medium heat. Add onions and sauté until soften. Add garlic and stir.

Add in broth and miso. Stir until miso has incorporated. Add coconut milk.

Add in spinach, lemon and zest. Stir on low heat until cooked through ( approximately 10 min)

Let cool for a moment. Carefully put batches into a blender and blend until you reach a consistency that you like. ( be careful it is hot)

Pour soup Into glass jars to cool and store for later in the fridge or eat while hot.

Garnish with black or white toasted sesame seeds and Olive oil drizzle